Meatball soup with buckwheat, potatoes and celery

Meatball soup with buckwheat

Portions: 4 persons | Preparation time: 70 minutes

This hearty meatball soup with buckwheat, potatoes and celery tastes delicious, fills you up and warms you from the inside. The buckwheat makes it nice and creamy and the addition of celery gives the soup a pleasant, savory taste. The recipe is very simple and it doesn’t take much time to prepare.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )
Meatball soup with buckwheat
Meatball soup with buckwheat

Portions: 4 persons | Preparation: 70 minutes

This hearty meatball soup with buckwheat, potatoes and celery tastes delicious, fills you up and warms you from the inside. The buckwheat makes it nice and creamy and the addition of celery gives the soup a pleasant, savory taste. The recipe is very simple and it doesn’t take much time to prepare.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )

Tip!

Finger food made from lavash rolls with tomatoes, cucumber and cheese
To the recipe

Season: Autumn, Spring, Summer, Winter | Region: Eastern Europe, Europe | Preparation: Cook | Menu: Soups | Cuisine: Russian recipes

Ingredients

  • 100 g buckwheat
  • 500 g minced meat
  • 1 egg
  • 15 g breadcrumbs
  • Salt, to taste
  • Spices, to taste
  • 200 g potatoes
  • 1 carrot
  • 1 onion, small
  • 1 stick Celery
  • 2 l water
  • Herbs, fresh, to taste

Utensils

  • measuring cup
  • kitchen scale
  • pan
  • vegetable peeler
  • knife
  • cutting board
  • bowl

Instructions

  • Cook the buckwheat in a saucepan for about 10-12 minutes.
  • Meanwhile, mix the minced meat well with the breadcrumbs, beaten egg, salt and spices.
  • Peel and wash the potatoes, carrot and onion.
  • Clean the celery .
  • Cut the potatoes and carrots into medium ones, and the onion and celery into small pieces.
  • Place the vegetables in a saucepan and cover with water.
  • Season with salt and pepper.
  • Bring everything to a boil.
  • Add the soup Simmer over medium heat for 15 minutes.
  • Use wet hands to form small meatballs from the minced meat and add to the soup.
  • Cook the soup for another 10 minutes.
  • Add the half-cooked buckwheat to the soup.
  • Slow over medium heat Let simmer for about 5-10 minutes.
  • Turn off the stove.
  • Let the soup sit covered for about 10-15 minutes.
  • Garnish the meatball soup with fresh herbs, if you like, and serve.

    • Tip!

    Asian soup with squid and meatballs
    To the recipe

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